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    You are in: Home / Cookbooks / Salads
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    95 recipes in


    We often make an entire meal out of salads. Here are some delicious and interesting choices for you!
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    Saw this recipe on Rachael Ray's program on Food Network. Love any recipes for salads that doesn't use mayo. Travels well!!

    Recipe #115028

    This recipe is from my mother's newspaper clipping recipe collection, so I'm not quite sure when or where it actually came from... I suspect it's from the 70s. I've tweaked it here and there - it originally called for dry soybeans soaked overnight, but I love edamame and they're much more widely available now than they used to be. Prep time includes chilling.

    Recipe #109226

    This is an unusual but delicious salad given to me by a great little old Swedish lady whom I adore. If you're still eating organ meat (we do once in a great while), you'll find this surprisingly tasty.

    Recipe #72986

    My favorite entree salad, from Palomino's Restaurants. This is attributed to Palomino Chef Gail Tronnes. Scoured to find this version, posted in the travel section of a university web site.

    Recipe #136724

    1 Reviews |  By Panino

    I have served this many times at dinners where a seperate salad course is appropriate.It is simple, quite sophisticated and the taste combinations are interesting.

    Recipe #37857

    This salad is a FULL MEAL. Back in my Park Ranger days, this salad sustained me through some very long work shifts. The original recipe was invented in the 70s by a good friend, the late Chef George Heintzleman and, unfortunately, I doubt that this salad is still offered in it's original form in the elegant Shawnee State Park Lodge dining room --- but, as Park Manager, I made it my business that it remain on the menu at least until I retired in the late 90s! The best dressing for this salad was a commercial one called "Florentine" but I don't see this product on the store shelves. My own Recipe #148031 is pretty close to the Florentine dressing and complements this salad quite adequately. Ranch dressing is a good second choice. This happens to be my daughter's favorite salad too and I always enjoyed making them for her. Enjoy, my friends.

    Recipe #187239

    Salad of fennel and oranges is typically Italian and dates back to the time of the Roman legionnaires. For my taste, the addition of the walnuts makes the dish, with their slightly bitter skins contrasting nicely with the sweetness of the orange and slightly licorice flavor of the fennel. I recommend the use of blood oranges if you can (adding to the attractiveness as well as the flavor), but regular oranges will work well, too. Cooking time is marination/cooling time in the refrigerator.

    Recipe #115713

    This tasty salad is good all year around, but it's especially nice in the fall to have with holiday lunches. Prep and cooking times include chilling and such.

    Recipe #44952

    This is my creation made after tasting something similar at my local whole foods store. There will be extra dressing, just keep it in the fridge as this salad lasts quite a while and may need a shot of it if you are keeping it on hand. I brought this as a dish for a camping trip with a bunch of friends and it was universally loved and I had many requests for the recipe when we all

    Recipe #12477

    1 Reviews |  By P4

    This salad is healthy, hearty, and absolutely delicious. It gets better as it sits, so I try to make it the day before I serve it. Stores well. Makes a nice light summer meal, or a different accompaniment to BBQ, or maybe roasted meats. It also makes a great part of an all-vegetarian meal.

    Recipe #52067

    6 Reviews |  By Roosie

    A nice change from potato or pasta salad, this is a healthy cold salad with barley, toasted pecans and a few readily on-hand veggies. From Gourmet magazine, July 2001.

    Recipe #97117

    3 Reviews |  By Mercy

    Allow enough marination time for the flavors to blend.

    Recipe #119795

    This salad is best served on a bed of radicchio or red cabbage leaves. From the "Cherry Republic" catalog.

    Recipe #112618

    An unusual combination that works quite well! The subtle taste of the spaghetti squash goes well with the stronger tastes of feta, kalamata olives, and oregano. From Cooking Light, 1998. Serves 4 as a main dish, or 8 as a side dish. Prep time includes chilling.

    Recipe #116055

    2 Reviews |  By acerast

    This salad is so refreshing and colorful! I found it in a booklet called "An Adventure in International Cooking" that my Mom helped compile for 4-H in Madison County (New York State) back in the early 1970s. The original recipe called for 2 oz. of anchovies, but since my family doesn't like their texture, I substituted anchovie paste so I didn't lose their great flavor! (Putting this in the Mid Atlantic region due to the wonderful Italian influence on the cooking of that part of the USA).

    Recipe #116931

    From Gourmet magazine comes this wonderful calamari salad – and although it is delicious eaten right after preparation, it’s even better if you allow it to chill for 8 hours in the refrigerator then bring it to room temperature for serving.

    Recipe #116802

    This is a nice assortment of veggies and cheese to take to a picnic or potluck, and is quick and easy to put together! You can make the vinaigrette ahead of time, if you like. From Cooking Light. Prep time includes chilling.

    Recipe #116805

    This is an adopted recipe for me, Jellyqueen, but I am leaving the original introduction for those who already have saved/reviewed this recipe. Hope everyone enjoys this!!! This was my first introduction to fresh salad dressing. I worked for a woman in Manhattan back in the 1980s who made this dressing in a jam jar. She would leave it on the kitchen counter -- we would finish it in about 3 days. It is just delicious and very easy to make. I serve it tossed with field greens or butter lettuce and fetta cheese, walnuts and kalamata olives.

    Recipe #116174

    A lovely light salad from Cooking Light! You’re used to seeing the cheese/tomato/basil combination, but have you had it with couscous before? Delicious! Prep time includes marinating.

    Recipe #116054

    Don’t throw those delicious fresh papaya seeds out! Make this wonderful dressing with them. :) I have also dried papaya seeds and used them chopped or crushed in recipes. They’re very good for the digestion and have a slight peppery flavor.

    Recipe #116023

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